Over the past few years, the world of food bloggers has blossomed into a thriving global community of foodies spreading their passion through stories, photos and recipes. Whether through good writing, drool-worthy photography, or a rockin’ good recipe, not a week goes by when I’m not blown away by someone’s post.

I really don’t like awards and “best of” lists because when it comes to food is there really a “best” of anything? But every now and then, there comes a post that sticks out, and the guy who doesn’t use recipes makes an exception to his rule. Here are 5 of my favorite food blog posts from this year (in no particular order).

Every single year, I would make it a personal mission to find, shake and tear little holes in the holiday paper that my mother so lovingly covered all of my brother’s and my gifts with. On Christmas Eve, when we opened all of our gifts, I would fake surprise as I opened American Girl accessories and a shiny new pair of rollerblades. Patience has never been my most admirable trait.

The harvest is over, winter has set in, and we’re reaching the end of the calendar year. Whether you celebrate Christmas, Hanukkah, or Kwanzaa, it’s a time when decorations go up, children receive gifts, and families gather together to share a meal.

Japan’s equivalent is called Oshogatsu, and it’s celebrated on the first day of the New Year. While Western influences have turned Christmas into a pseudo-holiday in Japan, Oshogatsu is still the holiday when families head over the river and through the woods to grandma’s house.

These thin gingery cookies are a family tradition in my house. They are delightfully old fashioned and Swedish, and have a very distinct taste from the addition of maple syrup (or, in some recipes dark corn syrup).

Once a staple at holiday parties, eggnog is one of those foods that have gone the way of the fruitcake. It’s unfortunate that it’s become relegated to retirement home holiday mixers, because when done right, eggnog is delicious!

Oh my goodness, are these butterscotch cookies ever so good. If you’re anything like me, you love extra thick and soft cookies—no gingersnaps will ever be found at my house! No sir. I like cookies that remind me of my other favorite dessert—cake. In terms of cookies go, the fluffier the better.

If you’ve ever had a cup of Java, you know that Indonesia is famous for its coffee. A colloquialism that developed from its eponymous island in Indonesia, Java isn’t the only island in Indonesia where coffee is produced. In fact, the thousands of islands that form Indonesia make it the fourth largest producer of coffee in the world.

I have heard this version as well -- That musicians finishing at 3-4am went to all night diners as menus were changing and wanted something hearty and dinner like such as Fried Chicken and Something light and sweet - i.e. waffles and syrup and such the marriage was made --- Now me -- I like chicken and waffles with sausage gravy!

This is a fantastic bake - thank you Beca! We have done roughly 10 bakes from recipes from this show and this was the best. We followed everything almost exactly to recipe and it tastes great. A few notes- don't boil the syrup too long - we did so the first time through, then found that it sets really quickly in the pan and will even set before being ab

One of the greatest salads of all time. I prefer the classic buttery croutons on top rather than a croissant on the bottom. But THEE most decadent version was served to me years ago at the Claremont Hotel in Oakland, CA. The waiter grated fresh, black truffles generously over the top just before bringing it to the table. Oh, the aroma wafting from that plate

It is the same thing as Jello. In England it comes in a thick jelly bar that you melt in hot water. In the US it is powder but its the same thing. Just use 1/3 the water because you need it to be really firm.

The quantities are too small in this recipe. I doubled the sponge recipe and got only 16 jaffa cakes using one tablespoon of batter for each one. You can use a muffin tin. Just put one tablespoon of the batter in a buttered muffin tin. Each Jaffa cake is tiny to the American eye but that is what they are supposed to be like. Also Americans can use regular Or